Rellenos de Chayote

Chayote squash is a fruit, although it is used as a vegetable. Other names you may have heard are vegetable pear and mirliton. Chayote is highly consumed in Mexico, Central America, Venezuela, and Colombia.

Its mild flavor makes it very versatile because it goes well with many other foods. Chayote squash is also well known for its health benefits; it’s a low-calorie food, rich in fiber and high nutritional value, including antioxidants, vitamin C, and folate (B9). On top of all this, it’s affordable and easily found in grocery stores and markets.

Chayote can be consumed and prepared in many ways, including raw, steamed, boiled, roasted, sauteed, and fried. This recipe uses boiled chayote filled with cheese, covered in egg batter, and cooked in the oven, creating a delicious combination of flavors and textures. Cuajada Cheese is very popular in Central America; it’s soft and fresh.

Wondering how to pronounce Rellenos de Chayote? reh-yeh-nos deh chai·ow·tay
And you can pronounce Queso Cuajada as keh-so kwah-hah-dah

Fortunately, making the recipe and enjoying it is easier than saying its name.


  • 6 chayote
  • 8 oz Tropical Cuajada Fresca
  • 4 eggs, beaten
  • 1 tomato, chopped
  • ½ onion, chopped
  • 1 bouillon cube
  • Pepper to taste


  1. Boil the chayote until they soften (approximately one hour).
  2. Crumble the cuajada and add the tomato, pepper, onion, and a bouillon cube for taste.
  3. Once the chayotes have cooled, cut them in half and remove the excess from the centers.
  4. Mash the extra chayote and add the cuajada mix that has already been prepared.
  5. Stuff the chayote shells with the mixture and cover the shells with the beaten egg. Place in the oven at 400 degrees for 15 to 20 minutes or until the outside of the shells have a golden color.

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